Description
Festive gingerbread cookies, soft, spiced, with molasses flavor. Decorate or enjoy plain.
Ingredients
Scale
- 1/2 cup unsalted butter, at room temperature
- 2/3 cup packed dark brown sugar
- 1/3 cup unsulphured blackstrap molasses
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cloves
- 1 tablespoon almond milk
Instructions
- Cream butter and brown sugar. Add molasses, egg yolk, and vanilla; mix.
- Whisk flour, cinnamon, ginger, baking soda, salt, and cloves. Add to wet ingredients. Mix in almond milk.
- Form dough into a ball, divide, flatten into disks. Wrap and chill for 2 hours.
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- Roll dough to 1/4-inch thick. Cut shapes and transfer to baking sheets.
- Bake for 7 to 9 minutes, until edges are set but middles are soft.
- Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely. Decorate.
Notes
- Adjust baking time based on oven and cookie size for desired softness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg